Instant Pot Beef Nihari/Stew

I have shared this recipe before and I was lucky enough to have shared with Ancestry DNA dining so it’s only right that I get to share with other moms on here. 

My ethnicity is Pakistani, Pakistan is a country in South Asia and we are known for eating food very RICH in flavor and food that is pretty spicy. This beef stew is called Nihari and where I am from, we usually cook this during the winter. It is enough to warm you up and keep you full for a longer period of time. 

Now, we don’t use Instant pots in Pakistan so this dish would usually take around 6-7 hours to cook but thanks to the Instant Pot I can now make it in just over an hour. If you like a spice and lime combo then this stew is definitely for you. I won’t ramble on and get to the point! 

Ingredients:

•    2 Tspns of Coriander Powder

•    2 Tspns of Tumeric Powder

•    2 Tbls of Red Chili Powder

•    2 Tspns of Fennel Seeds

•    3 Cloves

•    1 Tbls of Grounded Nutmeg

•    2 Tspns of Cumin Seeds

•    1 Tspns of Cardamon Powder

•     4 Tbls of Oil

•    2 Medium Onions

•    1 Tbls of Garlic Paste

•    1 Tbls of Ginger Paste

•    2KG of Beef Shanks + Meat

•    3 Tbls of Gram Flour

•    Water

•    Coriander

•    Lime

•    Green Chilis

•    Ginger

Step 1 : Set your instant pot to the sauté setting and add in the oil, add the onions, garlic and ginger paste and cook it until the onions are soft and you are unable to smell the garlic. 

Add in the beef shanks and meat and cook it until the meat starts to turn brown.

Add in the spices listed above and mix it in with the meat until the oil has separated. Fill the instant pot up to the 8 Quarter marker, put the lid on, seal the vent and cook for 40 mins.

Before lifting the instant pot lid make sure you quick release.

Step 2: Once you lift the lid the meat should be soft and tender. In a separate bowl add three tablespoons of gram flour and slowly add some water, whisk using a manual balloon whisk until there are no lumps left. 

Set the Instant Pot on the manual setting, put the lid back on and seal the vent and cook for another 20 minutes.

Your Nihari is now cooked, garnish with coriander, ginger, green chilis, lime and serve with naan.

I hope you guys try this recipe and enjoy it as much as I did. 

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